Beef stroganoff with mushrooms and creamy sauce is one of those classic comfort foods. This is one of those types of meals that you have to plan ahead of time because you want to meat to be nice and tender, which means it has to cook for a bit.
But don’t worry! Prep time only takes about 15 minutes. Once your meat is cooking you can do something else, while the delicious aroma fills your house.
Ingredients
Tri-Tip Steak: I’ve found that tri-tip has a very good flavor and when cooked long enough, it make for a very tender and juicy dish.
Onion: I tend to use red onion when I cook because I really enjoy the flavor it gives dishes.
Garlic: It really enhances that dish.
Spices: This dish uses very few spices, but it is still a very tasty meal! It has paprika, salt, pepper and a bay leaf.
Beef Broth: You can use any type of beef broth you want. But make sure it’s a beef broth that you enjoy the flavor of.
Sour Cream: I like to use the Daisy sour cream brand because it has simple ingredients and no extra stuff.
Flour: I use whole wheat white flour to thicken up the sauce.
How to Make Beef Stroganoff with Mushroom and Creamy Sauce
- Dice your tri-tip steak into small cubes.
- Put a large skillet on high-heat and add 2 tablespoons of olive oil.
- Place your cut up steak into the skillet and season it with the salt, pepper, and paprika. Stir the meat frequently so that it will brown on all sides.
- While the steak is browning, chop up your onion and garlic; and slice up your mushrooms.
- Once the meat has browned, lower heat to low, and then add your onion and stir until the onion is soft, about 5 minutes.
- Then add the garlic until it is fragrant, about 1-2 minutes.
- Add sliced mushrooms, beef broth, bay leaf, and Worchestershire Sauce.
- Turn up heat and once it is boiling, turn heat to low and cover.
- Cook meat until tender, about 1-1.5 hours.
- Make sure to check on meat to make sure liquid is not evaporating too much. If need you can add more beef broth.
- While the meat is cooking and there is about 40 minutes left to cook, put on a large pot of water to boil. Make sure to salt the water.
- Once the water is boiling add the spaghetti noodles and cook according to the package directions.
- Drain noodles and set aside. By now the meat should be cooked.
- Once the meat is tender, add the sour cream to the meat. Whisk slowly.
- Add the flour to some cold water and whisk until no lumps are left. Then add the flour mixture to the meat, whisking the entire time to avoid lumps. Heat up until the mixture is thick and bubbly.
- Serve the delicious beef stroganoff and mushrooms with creamy sauce on top of noodles, with a side salad or other green vegetable (roasted asparagus, steamed broccoli, etc.). Make sure to discard the bay leaf before serving.
Tips and Tricks
- Make sure to trim the fat off of your meat so your sauce isn’t greasy.
- I like to use tri-tip because it is nice, tender, and juicy. But you can use any type of steak you want.
- Buy whole mushrooms and slice them thinly. Store-bought sliced mushroom tend to be too thick.
- The longer you can cook the meat, the more tender it will be.
- For thickening the sauce, whisk the flour with some cold water and then after you’ve added the sour cream to the meat, whisk in the flour slowly to avoid lumps.
Serving Suggestions
- Serve on top of cooked spaghetti noodles.
- Add a side salad, or other green vegetable (roasted asparagus, steamed broccoli, etc).
Beef Stroganoff and Mushrooms with Creamy Sauce
Description
Featuring tender beef and mushrooms cooked in a creamy sauce. Serve with spaghetti noodles and a green salad or veggies.
Ingredients:
Instructions
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Beef and Creamy Sauce
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Season the meat with the paprika, salt, pepper and garlic salt.
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In a large skillet over medium-high heat, add the olive oil. Add the meat, stirring frequently, until meat is browned on all sides.
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Add the onion and cook for about 5 minutes.
- Add the garlic and cook until fragrant, about 1-2 minutes.
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Add the mushrooms, beef broth, bay leaf and Worchestershire sauce to the skillet. Bring to a boil. Reduce the heat, cover and let simmer for 1 to 1 ¼ hours or until the meat is tender. Remove and discard the bay leaf.
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In a small bowl, stir together the flour and the sour cream. Add the sour cream mixture to the meat mixture in the skillet. Cook and stir over medium heat until the sauce is thickened and bubbly. Cook and stir for 1 minute more.
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Serve over the hot cooked noodles.
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Noodles
- While meat is cooking, and there is about 30 minutes before the meat is done, put water to boil in a large pot.
- Add salt to water, and turn on the burner to high heat.
- Once water is boiling, break spaghetti noodles in half into water, and cook until done (look on box of spaghetti to see how much time you need to cook them).
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Serving Suggestions
- Serve meat and sauce over cooked spaghetti noodles.
- Add a side salad, or other vegetables such as steamed broccoli or roasted asparagus.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 21.2g33%
- Saturated Fat 8.1g41%
- Cholesterol 66mg22%
- Sodium 256mg11%
- Total Carbohydrate 53.3g18%
- Dietary Fiber 6.1g25%
- Sugars 5.3g
- Protein 33.2g67%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Please note that that nutrition information was calculated using the Barilla Protein Spaghetti Noodles. Should you use a different type of noodles your nutrition information will vary.
